Competition BBQ
Forged on the Circuit
COME AND EAT IT® started as a competition team, not a label. Before any rub or sauce hit a shelf, it earned its keep against the best cooks in the country. This is where it gets proven.
COME AND EAT IT® started as a competition team, not a label. Before any rub or sauce hit a shelf, it earned its keep against the best cooks in the country. This is where it gets proven.
Come and Eat It is the competition team behind Pinkerton's. Grant Pinkerton built his reputation the hard way, hauling pits to contests across the country and turning in box after box against cooks who had been doing it for decades.
The wins came. So did the name. Every sauce and rub that carries it was dialed in for competition first, then handed to you exactly as it left the pit.
Hundreds of contests run every year. A handful can make a career.
Kansas City, MO
The World Series of Barbecue. Thousands of teams and a sauce contest that crowns the Best Sauce on the Planet. Ours took Reserve Champion.
Memphis, TN
The biggest stage in whole-hog barbecue, on the banks of the Mississippi. Our sauce was named World Champion here.
Lynchburg, TN
The Jack Daniel's World Championship Invitational. Invitation only, and you earn the invite by winning your way in.
Houston, TX
The World's Championship Bar-B-Que on hometown turf. The biggest cook-off in Texas, every winter before the rodeo.
Long nights, hot fires, and the work that goes in before a single box gets turned in.
The same rubs and sauces we run on the circuit are on the shelf. Boss Hog Competition Pork, Grand Champion Beef, and the sauces that earned the hardware.
